When baking, is it alright to use low fat versions of ingredients?
I am not that experienced with baking, so I don’t know if substituting a low fat version of anything effect the outcome.
Are there any foods where the low fat version just won’t work?
What are some easy ways to lower the calorie content of baked foods?
Thank you!
Baking really is more chemistry than an art. Exact quantities are important, and the fat content is often the sole reason an igredient is chosen.
Of all the forms of cooking, baking is the most scientific. You can definitely experiment to taste, but if you are cooking to impress and you don’t have time to do it over, then you should follow the recipe without substitution.
Failure is quite likely, especially when it comes to fat content.